4. Dunk the
cauliflower into the bowl and use a brush or your hands to smear the marinade
evenly over its surface. (Excess marinade can be stored in the refrigerator in
an airtight container for up to three days and used with meat, fish or
other veggies.)

5. Place the
cauliflower on the prepared baking sheet and roast until the surface is dry and
lightly browned, 30 to 40 minutes. The marinade will make a crust on the
surface of the cauliflower.

6. Let the
cauliflower cool for 10 minutes before cutting it into wedges and serving
alongside a big green salad.

As a matter of fact, I think I'll make some of this marinade right now, or a variation of it, and drizzle it over the potatoes.